Uncooked Strawberry Jam


  • 3 cups crushed strawberries (about 1112 quart boxes)
  • 5 cups sugar
  • 1 package powdered fruit pectin
  • 1 cup water

    Measure berries into a large mixing bowl. Add sugar, mix well, and let stand for about 20 minutes, stirring occasionally. Dissolve pectin in water, bring to a boil and boil for I minute. Add this solution to the berry mixture and stir for 2 minutes. Ladle jam into freezer containers or canning jars; leave inch space at the top. Cover containers and let stand for 24 hours or until jam has set. Store in refrigerator or freezer. jam will keep up to 3 weeks in the refrigerator or up to a year in the freezer. Makes 7 half-pints.

    If the jam is too firm, stir to soften. If it is too I soft, bring it to a boil and it will thicken on cooling.